[This was accidentally sent to me. I've forwarded it here. I've
also truncated it. Please try to limit recipie submissions to 2-3 per issue.
Thanks, Jim]
From: weede@ncsa.uiuc.edu (Nick Weede)
I have baked around 400 loaves in my Panasonic and later Zo. Here are a
few receipts I experimented with when I first started making bread.
Liquids may need to be adjusted for local conditions.
GARLIC CORN BREAD
First Press Olive Oil 2T
Garlic Cloves 4
Egg 1 brown
Bread Flower 2 1/2 cups
Cornmeal 1/2 cup
Salt 7/8t
Milk 1T
Maple Syrup 2T
Poppy Seeds 2t
Dill 1T
Boost 2t
Yeast 1 3/4t
BUCKWHEAT/PARMESAN
conversion factors: 1/4 cup equals 4 Tbsp. 1 tbsp = 3 tsp
WATER 3/4C
OIL 1T
EGG 1
HONEY 1T
WHITE FLOUR 1 1/2C
WHEAT FLOUR 1/2C
PARMESAN CHEESE 1/3C
SALT 1t
MILK 1T
BOOST 2 1/2 t
YEAST 1 1/2t
(Zojirushi)
SEMOLINA/PARMESAN
WATER 7/8 C
OLIVE OIL 1T
MAPLE SYRUP 1T
WHITE FLOUR 1 2/3 C
SEMOLINA FLOUR 1/3 C
SALT 1t
POWDERED MILK 1T
CARAWAY SEEDS 1 1/2t
BASIL 1T
ROSEMARY 1t
PARMESAN CHEESE 1/3 C
GARLIC 1t
BOOST 1 1/2t
YEAST 1 1/4t
BASIL/OREGANO/PARMESAN
WATER 3/4C
OIL 1T
EGG 1
HONEY 1T
WHITE FLOUR 2C
PARMESAN CHEESE 1/3C
BASIL 1T
OREGANO 1/2T
SALT 1t
MILK 1T
BOOST 2t
YEAST 2t
PARMESAN/BASIL/CARAWAY
WATER 7/8C
HONEY 2T
OLIVE OIL 2T
WHITE FLOUR 1 3/4C
SEMOLINA FLOUR 1/3C
PARMESAN CHEESE 1/3C
BASIL 1T
CARAWAY 1t
MILK 1T
SALT 1t
BOOST 1 1/2t
YEAST 1 1/2t